Starters
Country Pumpkin Soup 72
With roasted pumpkin seeds, cranberries & parsley oil
Baked Camembert 78
With honey glazed figs, crushed almonds & fresh thyme Served with crusty bread
Creamy Duck Livers 75
Pan fried duck livers in a creamy sherry & thyme sauce.
Served with char-grilled ciabatta
Snail Popcorn 75
Beer battered escargot served with roasted garlic butter
Roasted Bone Marrow 85
Bone marrow brushed & roasted with caper butter. Served with beef fillet tartare & char-grilled ciabatta
Charcuterie Platter 125
A selection of free range, quality cured meat with marinated mushrooms, grilled artichoke, lemon & thyme feta, olives, tomato chutney & char-grilled ciabatta
Springbok Carpaccio 80
Served with fresh gooseberries, Pecorino shavings and a balsamic reduction
Greek Salad 65
Mixed leaves with tomato, cucumber, red onion, green pepper, feta, calamata olives & fennel. Dressed with balsamic vinaigrette
Lighter Meals
Beer Battered Hake 120
served on a bed of rustic fries and a side of with tar tar sauce
Beef Burger 110
100% pure beef burger with dill gherkins, melted cheese & tomato relish. Served with rustic fries
Crumbed Chicken Burger 100
Topped with a delicious sweet chilli mayonnaise. Served with rustic fries
Bangers and Mash 95
2 delicious pork bangers served on a bed of creamy mash with a red onion gravy
Roasted Butternut, Beetroot & Feta Salad 95
with baby spinach, toasted pumpkin & sunflower seeds, cranberries. Dressed with a balsamic vinaigrette and topped with deep fried butternut shavings
Main Courses
Creamy Butter Chicken Curry 155
Sprinkled with almonds, served with basmati rice & a poppadom
Chicken & Mushroom Pie 135
Comfort food at its best, baked to perfection and topped
with delicious home-made pastry
Crispy Roast Duck 205
Served with an orange & Van der Hum sauce
Slowly Braised Karoo Lamb Ragout 165
Slowly braised lamb shoulder,shredded & served with fresh
pappardelle pasta. Topped with a salsaverde dressing & Pecorino shavings
Lamb Shank 195
Lamb so tender it falls off the bone, slow cooked in a red wine jus with carrot, celery, onion & fresh herbs, served on a bed of mash
Springbok Hot Pot 170
Springbok goulash slowly braised with carrots & mushrooms in a red wine & thyme jus topped with creamy pecorino & rosemary polenta
Goat Curry 195
A mild aromatic curry with Malay spices coming through. Served with basmati rice, garlic naan bread and a tomato, onion & coriander sambal
Creamy Lemon Chardonnay Risotto 150
Topped with char-grilled artichokes, porcini mushrooms & crushed, roasted walnuts Sprinkled with greens, pecorino & lemon zest
Thai Green Vegetable Curry 135
With mange tout, green beans, courgette, broccoli & mixed peppers. Served with basmati rice & topped with coriander
Ratatouille Bake 130
Oven baked courgette, aubergine, red pepper, cherry tomatoes & onion served with a rich tomato concasse topped with pine-nuts & fresh basil
Desserts
White Chocolate Cheesecake 70
Oven baked white chocolate cheesecake served with vanilla ice cream
Crème Brûlée 50
Smooth creamy classic vanilla custard with a brittle caramelised sugar topping
Wild Fig Mess 50
Layers of crushed meringue, berry coulis lemon curd and chantilly cream
Chocolate Brownie 58
with vanilla ice cream
Ice Cream & Chocolate Sauce 50
Vanilla Ice Cream served with our delicious home made chocolate sauce
Orange Scented Malva Pudding 55
with a smear of butterscotch sauce and vanilla ice cream
A service charge of 10% is added to tables of 5 or more